Low-Sodium Chicken Soup
The major advantage of this soup is that it will be much lower in sodium than other canned chicken soups. The only limit is your imagination. Each time you make it, substitute different vegetables and seasonings to tantalize your taste buds.
Serves: 6Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy
- 1 chicken (5 lbs.), including giblets
- 12 cups water
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 large yellow onions, peeled and chopped
- 1 tsp. ground black pepper
- ¾ tsp. kosher salt
- Clean, trim, and quarter the chicken. Place the chicken and giblets in a stockpot, add the water, and bring to a boil. Reduce heat to a simmer and skim off all foam.
- Add carrots, celery, and onions and simmer uncovered for 3 hours.
- Remove the chicken and giblets from the stockpot; discard giblets. Remove the meat from the bones, discard the bones, and return the meat to the broth. Stir in pepper and salt.